| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Companion, Harned 1995, Herb/spice, Salads, Sauces |
1 |
Batch |
INGREDIENTS
| 1 1/2 |
ts |
Crushed garlic |
| 1 |
ts |
Dijon-style mustard |
| 1 |
tb |
Chopped fresh tarragon |
| 1 |
tb |
Chopped fresh oregano |
| 1 |
tb |
Chopped fresh basil |
| 2 |
tb |
Chopped fresh parsley |
| 1 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Vanilla extract |
| 1 |
tb |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1 |
ds |
Tabasco sauce or |
| 1 |
|
Fresh chile; minced, to taste |
| 1 |
ds |
Freshly ground pepper |
| 1 |
c |
Buttermilk |
| 1 |
c |
Nonfat or low-fat plain yogurt |
INSTRUCTIONS
In a medium bowl, combine all ingredients, whisking until smooth. Adjust
the seasoning with additional salt and/or lemon juice. Refrigerate until
needed. The flavor improves on standing. The dressing will keep for up to a
week.
Yield: About 2 1/2 cups.
Hill and Barclay write: "This creamy, low-fat dressing lends itself to
salad greens, cooked or raw vegetable combinations, pasta and grain salads,
or as a dipping sauce for crudites or steamed artichoke leaves. It may be
prepared with low-fat mayonnaise instead of yogurt for a richer flavor."
From Madalene Hill and Gwen Barclay's "Vanilla: From an Orchid Comes a Bean
with a Rich, Versatile Flavor..." article in "The Herb Companion." Dec.
1995/Jan. 1996, Vol. 8, No. 2. Pg. 39. Electronic
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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